Ingredients

1/2 pound mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for pasta water
2 shallots, minced
4 cloves garlic, minced
Pinch dry red pepper flakes
1/2 pound clams
2 sprigs tarragon, leaves stripped
1 sprig thyme, leaves stripped
1 sprig fresh rosemary
1/2 cup dry white wine

12 ounces fresh fettucine
Salt
Freshly ground black pepper
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon leaves
1/4 cup grated Parmesan

Instructions

In a large stock pot, bring salted
water to a boil. Debeard mussels. Set aside.

In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots
and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili
flakes and stir to combine.

Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until
herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper.
Cover the pan and continue to cook over high heat until the shellfish have opened, about 3
to 4 minutes.

Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling
water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing
the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if
necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with
sauce and shellfish until well blended. Serve immediately.